Smothered Pork Chops with Mushroom Cream Sauce

My Smothered Pork Chops combine tender pork chops that are seared until golden and finished in a creamy garlic sauce with mushrooms and fresh parsley. This dish is special enough for gatherings, but simple enough for weeknights.

Smothered Chops?

Smothered, when used in the culinary world, typically refers to a dish where the main ingredient is heavily coated in a rich gravy; there’s no better way to describe this dish.

My smothered pork chops are pan-seared and then smothered in a rich brown mushroom gravy that’s out-of-this-world delicious and incredibly easy. This dish is ready in just under an hour so it’s perfect for weeknights.

Though this is a southern recipe, I usually serve this dish with egg noodles or homemade spaetzle, mashed potatoes, and sauteed green beans. A loaf of crusty bread wouldn’t hurt either.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Pork. I’m using bone-in pork loin chops but you can also use rib chops, or boneless loin chops. If you’re looking for a pork tenderloin recipe, consider trying my creamy pork tenderloin with tangy mushroom sauce recipe.
• Mushrooms. Cremini mushrooms are my go-to for smothered pork chops, but you can use white button mushrooms, or any combination of mushrooms you’d like.
• Stock. Use a store-bought low-sodium chicken stock, or homemade chicken stock.
• Cream. I’m using heavy cream to make this sauce creamy. I do recommend using cream rather than milk, as milk may break in the sauce.
• Spice. I love to finish my smothered pork chops with a pinch of cayenne or either homemade Cajun seasoning or a store-bought brand like Slap Ya Mama.

See the recipe card for full information on ingredients and quantities.

How to make it

Each number corresponds to the numbered written steps below.

1. Pat the chops dry and season well with the salt, pepper, and garlic powder on all sides. If time permits, you can place them in the fridge uncovered the night before. If not, no worries. Just move to step 2.
2. Dredge the chops in flour and shake off the excess, reserve the leftover flour for later in the recipe. Heat a large pan to medium heat with the olive oil and sear the pork chops for 3-4 minutes per side.

3. Once the chops are well browned on both sides, transfer them to a plate and cover with tented foil.
4. Add the mushrooms to the pan and cook until they release their water and start to brown.
5. Season with salt and pepper, then transfer to the same plate as the chops.
6. Add the butter to the pan along with the onions and a pinch of salt. Once the onions start to brown, add the garlic and cook until fragrant.

7. Add 1/4 cup of the remaining flour and cook until the flour turns golden, about 2 mintues.
8. Add the chicken stock, Worcestershire sauce, and cayenne pepper and turn the heat to high. Scrape the bottom of the pan with a wooden spoon to dislodge any brown bits. Once boiling, reduce the heat to a simmer.
9. Add the cream and mix to combine.

10. Add the chops and mushrooms back to the pan and simmer for 5 minutes or until the chops are warmed through, then remove the pan from the heat, taste test, and adjust seasoning as needed. Add the parsley and serve.

More pork chop recipes

If you love pork chops, you’ve come to the right place. Give these other favorites a try.

• Pork chops with apples
• Pork chops with braised cabbage
• Jagerschnitzel